rosemary and thyme whole roasted chicken

We all rotate through our “go-to” meals, and I’m adding this one to my list. If you’re in need of fall dinner inspiration, look no further. This whole roasted chicken is easy enough for a weeknight or impressive enough for a diner party. I’m not sure which I enjoy more, the mouthwatering smells coming from the chicken while it is baking, or actually eating it once it’s out of the oven. Grab a rustic loaf, roast some broccoli, and your meal is set. I’ll just throw it out there that my apple brandy sour pairs fantastically with this very meal. Violà, you have your next dinner party menu. You’re welcome.

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Do not be intimidated by cooking a whole chicken. Arm yourself with a meat thermometer and you will be just fine (and even without one there are easy ways to check for doneness). Other than that all you need to do is stuff the bird, drizzle with butter and salt, and stick it in the oven to work its magic.

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The internet has no shortage of roasted chicken recipes, so I encourage you to try this once or twice and then add your own twist. Add some roasted veggies to the pan, stuff the chicken with different herbs, or rub it with your favorite spices.

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Once in a while I mull over the idea of becoming a vegetarian, but recipes like this remind me why that would prove to be difficult. Then I think, well, why don’t I just cut out red meat? Then I remember that, ahem, bacon is a red meat. If you can eat bacon while doing Whole30 then it can’t be that bad for you, right?

 


ROSEMARY AND THYME WHOLE ROASTED CHICKEN

serves 4

1 whole chicken, approximately 5 pounds
5-10 sprigs of rosemary
handful of thyme, approx. 25 sprigs
half a lemon
small head of garlic, top cut off
1 tablespoon butter, melted
salt and pepper
kitchen twine for trussing (optional, but I recommend it)

Preheat oven to 425 degrees F.

Remove giblets and rinse chicken inside and out, then pat dry with a towel. Liberally salt and pepper inside the chicken cavity. Stuff the cavity with rosemary, thyme, lemon, and garlic. Butter the outside of the chicken and drizzle with salt and pepper. If you have twine, truss your chicken.

You can cook your chicken in a roasting pan, a glass baking dish, or in a cast iron pot/dutch oven with the lid off. If you have some vegetables (onion, carrots, potato), use the roasting pan and put the vegetables in the bottom of the pan. I used a dutch oven with the lid off.

Roast at 425 for 75-90 min, until meat thermometer reads 165 degrees F, or until the meat has lost its pink color and the juices run clear.

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